Vietnamese turmeric and dill fish with rice noodles

Alison Carroll
13 minutes ago
2 min read

Check out April's Recipe of the Month.

I was looking for some new recipes for you on how you can use your turmeric and I came across this Vietnamese fish dish that looked really yummy. I haven’t yet had a chance to give it a go, but I thought that I would share it here to see how it goes. I hope that you enjoy it.

Vietnamese turmeric and dill fish with rice noodles

INGREDIENTS:

2 tsp Health2all Turmeric
3 cm piece of ginger, peeled and grated
1 tsp caster sugar
2 tbsp fish sauce
500 g cod (or other mild-flavoured white fish, such as flake or hoki), cut into chunks
100 g vermicelli rice noodles
60 ml (¼ cup) sunflower oil
1 red chilli, finely chopped
large handful of dill fronds
large handful of coriander leaves
bunch of spring onions, shredded
2-3 tbsp unsalted roasted peanuts, chopped

Soaking time: 10 minutes.

Turmeric Powder Blend – Turmeric4you (330G)

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INSTRUCTIONS:

Mix the turmeric with the ginger, sugar and fish sauce in a shallow dish to make a quick marinade. Toss the fish in the marinade and set aside for 5–10 minutes while you prepare the noodles.
Soak the noodles in boiling water for 10 minutes.
Meanwhile, heat the oil in a wok or frying pan and fry the fish over a high heat for 3–4 minutes until just cooked. Turn the fish carefully so it doesn’t break. Remove from the heat and add the chilli, herbs and spring onion and lightly toss together.
Drain the noodles and divide between four bowls. Add the chilli-herb fish pieces, scatter with the peanuts and serve.

Enjoy. 😊